In a medium bowl, combine the torn bread pieces with 1 tablespoon oil; season with salt and mix with your hands till bread is coated. Set aside.

In a large skillet, heat olive oil and saute the onion and garlic on medium for about 7 minutes until soft.
Season w/ salt & pepper.

Add the white wine and cook 5 minutes till most of the wine is evaporated.

Working quickly, add the flour to the skillet and cook 30 seconds.

Gradually add in the half and half and whisk until it becomes a thick white sauce. Add lemon juice and bring to a boil for a minute or two. The sauce should be the consistency of bechamel.

Take the pan off the heat and add in your cooked chicken and chopped fresh spinach. Toss with tongs or a big spoon to incorporate all the ingredients and to wilt the spinach. Coat everything with the white sauce. Season w/ more salt & pepper.

Transfer the mixture to a buttered 8 x 10 casserole dish.

At this point, it will look like one big hot mess.

Now comes the icing on the cake.

Lay your oily torn bread pieces on top of the spinach chicken mixture and pat down.

Bake in a 375F oven for about 15-20 minutes until casserole is bubbly and bread pieces are golden and crisp.

Let rest a few minutes before digging in!

Best part is grabbing a spoonful of a crispy crouton with the wet heavenly creamed spinach.

About Me

I am an antiques dealer and appraiser by profession, but am secretly a crazy cook.
I am always dreaming of new recipes and dishes while I am sleeping! Since I make too much food, I am always feeding the neighbors. I live about 20 miles from downtown Manhattan, and have access to some great markets and restaurants.
Thanks for looking at my weekly recipes and photos, please drop me a line, I would love to hear from you!